How cute are these ombre rhubarb mini cakes?! Sandwiched together with fresh rhubarb compote and creamy buttercream, you're going to love them!
Isn’t everything in mini just better than the full sized version? When the lovely people over at Jamie Oliver’s Bakeware contacted me and asked me if I’d like to make some cute mini cakes using their absolutely gorgeous, baby blue cake tins, I didn’t have to think very long to say YES!!
Rhubarb for me brings back so many memories of Summer’s a child eating bowls full of sweet, stewed rhubarb. So putting it in a pretty pink cake seemed like a no brainer to me. The fresh flavour of the rhubarb is just tart enough that it compliments the frosting creating a cake that isn’t too sweet, just perfect!
With each mouthful you get a bite of cake, some creamy frosting, fresh rhubarb and tangy glaze. It’s definitely a party for the taste buds.
These cakes would be absolutely perfect for a summer party or picnic. They literally demand sunshine (which let’s face it, should have arrived by now… seriously, where’s it at?!)
The ombre effect, although optional, is so easy to create and I think really gives these mini cakes a special flare. It’s created with just a little gel food colouring and really brings the whole cake to life! I mean what more could you want than a mini pink ombre cake that’s full of fresh flavour this summer?
This post is sponsored by Jamie Oliver’s Bakeware. All opinions are my own, I will only ever share with you products I genuinely love. These mini cake tins are beautiful and great quality. You’ll get years of joy out of baking with them!
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Pink Ombre Rhubarb Mini Cakes
- 80 g Unsalted Butter
- 280 g Caster Sugar
- 240 g All Purpose Flour
- 1 tbsp Baking Powder
- 2 Large Eggs
- 1 tsp Salt
- 1 tsp Vanilla Extract
- 240 ml Whole Milk
- Pink Food Colouring (gel)
- 140 g Rhubarb Trimmed and cut into chunks
- 60 g Caster Sugar
- 1 tbsp Water
- 150 g Icing Sugar
- 75 g Butter
- 1-2 tsp Whole Milk add gradually
- 150 g Icing Sugar
- 1-2 tsp Rhubarb cooking liquid reserved from rhubarb cooking
- Preheat the oven to 170 degrees Celsius. Cream together the butter and sugar in a freestanding mixture until fully combined and fluffy. Add the eggs one by one and scrape down the sides of the bowl between each addition. Beat for 1-2 minutes until the mixture is smooth. In another bowl combine the flour, salt and baking powder, and mix until evenly distributed. Add the flour to the egg mixture in 3 separate parts. In another jug mix together the milk and the vanilla extract, then add to the mixture, beating on a slow speed. Divide the batter into 3 equal quantities, and colour each batch a different shade of pink using the gel food colouring. Line 3, 10cm round baking tins and add each batter separately to the three tins. Bake for 20-25 minutes until a skewer inserted into the middle of the cake comes out clean, allow to cool fully on a cooling rack.
- While the cake is cooling, make the buttercream. In the freestanding mixer, mix the butter on a high speed for 5 minutes. Then add the icing sugar in 3 separate parts and mix on a slow speed until fully incorporated. Add the milk and beat again on a high speed for a further 5 minutes.
- Add the water, rhubarb and sugar to a large saucepan and heat on a low heat until the rhubarb begins to break down and becomes like a compote in texture. Strain it thoroughly through a sieve and reserve the liquid that comes out. Set aside the rhubarb to cool.
- Assembling the cakes: Once the cakes are cooled, cut each one horizontally into 3 equal pieces. You should now have 3 round discs of cake in each colour, 9 total. Starting with the darkest coloured layer, pipe a ring of buttercream on the layer in a ring, leaving a space in the center. Put a teaspoon of the rhubarb into the space, then cover the cake with the medium pink layer and repeat until all 3 layers are assembled.
- Mix together the icing sugar with 1-2 teaspoons of the rhubarb cooking liquid until you have a very thick runny icing. It shouldn't be too thin or it will all run off the top. Drizze on top of each cake and allow to set slightly.